Quick & Easy Irish Soda Bread Recipe
From the Kitchens of Cheesecake Farms
Confined at home this St. Patrick's Day?
Got bored kiddies under foot?
Whip up this easy Irish Soda Bread from ingredients you probably have on hand.....
And make it a cooking lesson!
Fat free, healthy and cheap to make...
Hearty, hurry up bread for St. Pat's Day
Let's get into the kitchen!!
Soda bread gets its name from the baking soda used for leavening. (Baking powder also contains baking soda.)
Irish soda bread doesn't need to rise and, when you make it, it's only a fraction of what you'd pay at a bakery or gourmet shop.
Caraway seed is traditional in Irish soda bread but if you don't like the taste, leave it out.
Free form and crusty!
For a flour kissed country look, sprinkle a scant teaspoon of all purpose flour over the top just before popping it into the oven.
A delicious way to savor the taste of the Irish - and that's no blarney!
Whole Wheat Irish Soda Bread
You just can't go wrong with this crusty loaf.
Makes one (7 inch) loaf
Uses cookie sheet
|A hurry up bread that's as yummy|
with good old Irish Stew
as it is with Corned Beef and Cabbage
1 cup whole wheat flour (see tip below)
1 cup all purpose (white) flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup raisins (see tip below)
1-1/4 teaspoons whole caraway seeds (optional)
1-1/4 cups buttermilk, plain kiefer or thin, plain yogurt (see tip below)
Position oven rack so bread will bake in center.
Preheat oven to 375 degrees.
Line a cookie sheet with baking parchment.
(Or grease the pan if you have no parchment but if you don't, why don't you?
Baking parchment will change you life forever!)
In a large bowl, mix flours, salt, baking soda, baking powder, raisins, and caraway.
Stir in buttermilk, kiefer or thin yogurt to form a soft dough.
Gather dough loosely with your hand and place onto the prepared cookie sheet pressing it lightly into a 6 inch round.
Do not smooth dough. Leaving it bumpy will make a better looking loaf.
Dust dough with a teaspoon of flour, if desired.
Use a knife or scissors to cut a cross deeply into the top of the dough.
Bake in preheated oven until nicely browned and the loaf sounds hollow when tapped or till a cake tester comes out clean - 30 to 35 minutes.
Cool 5 minutes then remove from pan and place on rack to finish cooling.
Cool at least 15 minutes before cutting.... if you can wait that long!!
No cookie sheet?
You can use a 7 or 8 inch cake pan or a cast iron skillet.
Depending on the pan, you may have to adjust baking time.
Cast iron pans in particular may bake a little faster.
Don't like raisins?
Leave them out (for a plain bread) or substitute dried cranberries.
No buttermilk, kiefer or thin yogurt?
Here's a hack....
For butter milk mix 1 tablespoon lemon juice or white vinegar into 1 1/4 cups milk (any kind including non dairy).
To thin thick yogurt, stir in a bit of water make it a pour-able consistency.
No whole wheat flour?
Use 2 cups all purpose (white) flour instead of 1 cup whole wheat and 1 cup all purpose.